CULA 119 Intermediate Culinary Skills & Concepts

7 creditsStudents expand on the competencies introduced in CULA 116 to learn more advanced skills and modern cooking techniques by creating secondary sauces, pan sauces, and further their understanding of cooking methodology. Students also learn techniques on advanced protein breakdown including meat, poultry, and fish. Identification of products, advanced knife skills, and techniques on seasoning and flavoring will be highlighted.